Foodgasms

tortoise said:

Absolutely. Cooking is always a labor of love for me, but when I'm cooking for people I love, it becomes nothing short of transcendant. I pour my heart and soul into it.

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food is a sexual tool for me,,and i like nothing more than to tell someone how much i crave them through a dish i made,,,,
through taste,,smell,,,texture of the food.

alisonwunderlnd said:

food is a sexual tool for me,,and i like nothing more than to tell someone how much i crave them through a dish i made,,,,
through taste,,smell,,,texture of the food.

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Yes. Food foreplay. When she moans and narrows her eyes in pleasure when eating my food, it's all I can do not to take her right then and there on the dinner table.

Yesterday it was the countertop. You are so versatile!

tortoise said:

Yes. Food foreplay. When she moans and narrows her eyes in pleasure when eating my food, it's all I can do not to take her right then and there on the dinner table.

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Try the Zucchini Pie on "her" then...you won't be sorry. And yes I am well aware you are ignoring me.

tortoise said:

Yes. Food foreplay. When she moans and narrows her eyes in pleasure when eating my food, it's all I can do not to take her right then and there on the dinner table.

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as you should then

Rambling Rose said:

Yesterday it was the countertop. You are so versatile!

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Any port in a storm. Countertop, table, floor, up against the wall.

alisonwunderlnd said:

as you should then

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And spoil all my labor of love? Not on your life! *grin*

Seriously, it's fun to ache to take her then and there, but to make myself wait, let the excitement mount. Tantalizing. Teasing. Drinking in her pleasure as she savors every mouthful. I am something of a pleasure vampire, I think. I lust for my partner's pleasure more than anything else, whether that pleasure is achieved by sex, by eating, or by any other means. Hungry for it. It's what drives my own pleasure, feeds it.

tortoise said:

Any port in a storm. Countertop, table, floor, up against the wall.



And spoil all my labor of love? Not on your life! *grin*

Seriously, it's fun to ache to take her then and there, but to make myself wait, let the excitement mount. Tantalizing. Teasing. Drinking in her pleasure as she savors every mouthful. I am something of a pleasure vampire, I think. I lust for my partner's pleasure more than anything else, whether that pleasure is achieved by sex, by eating, or by any other means. Hungry for it. It's what drives my own pleasure, feeds it.

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always my pleasure,,,my passion,,my desire is built upon by my partner's

alisonwunderlnd said:

always my pleasure,,,my passion,,my desire is built upon by my partner's

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And when that current runs both ways, it's nothing short of magical. A soaring synergistic symbiotic swirling circle of sensational sex. Food can definitely be a huge part of that, either as sensual foreplay or by incorporating sensual delights into the act itself. Decadent treats are made even more decadent when lovingly licked and sucked off of a nipple (for starters).

tortoise said:

And when that current runs both ways, it's nothing short of magical. A soaring synergistic symbiotic swirling circle of sensational sex. Food can definitely be a huge part of that, either as sensual foreplay or by incorporating sensual delights into the act itself. Decadent treats are made even more decadent when lovingly licked and sucked off of a nipple (for starters).

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very much soo
or from a fingertip......or,,,,,

Welsh Rarebit

I just tried this for the first time this evening and it was quite yummy!

Welsh Rarebit

350g (12 oz) cheddar cheese
85 ml (3 fl oz) milk
25 g (1 oz) plain flour
25 g (1 oz) fresh white breadcrumbs
half tablespoon English mustard powder
few shakes Worcestershire sauce
1 egg
1 egg yolk
slices of bread or halved bread rolls to serve

Put the cheese and milk into a pan and slowly melt together. Add the flour, breadcrumbs and mustard and cook for a few minutes until the mixture leaves the sides of the pan. Add the Worcestershire sauce and leave to cool. Once cold, scrape the mix into a food processor. With the machine running, slowly add the egg and theegg yolk. If a processor is not available , then simply beat in by hand. The rarebit mix is now made and is best left to chill for 1 hour before using, or dividing into smaller quantities and freezing.

To cook, pre-heat the broiler to high. Toast the slices of bread on both sides until lightly golden. Mould some of the rarebit with your hands to fit the shape of the toasted bread. Place it on top and then slide it back under the broiler for a few minutes until glazed to a golden brown.

Tinkersquash said:

I just tried this for the first time this evening and it was quite yummy!

Welsh Rarebit

350g (12 oz) cheddar cheese
85 ml (3 fl oz) milk
25 g (1 oz) plain flour
25 g (1 oz) fresh white breadcrumbs
half tablespoon English mustard powder
few shakes Worcestershire sauce
1 egg
1 egg yolk
slices of bread or halved bread rolls to serve

Put the cheese and milk into a pan and slowly melt together. Add the flour, breadcrumbs and mustard and cook for a few minutes until the mixture leaves the sides of the pan. Add the Worcestershire sauce and leave to cool. Once cold, scrape the mix into a food processor. With the machine running, slowly add the egg and theegg yolk. If a processor is not available , then simply beat in by hand. The rarebit mix is now made and is best left to chill for 1 hour before using, or dividing into smaller quantities and freezing.

To cook, pre-heat the broiler to high. Toast the slices of bread on both sides until lightly golden. Mould some of the rarebit with your hands to fit the shape of the toasted bread. Place it on top and then slide it back under the broiler for a few minutes until glazed to a golden brown.

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stranj. i always though 'rarebit' was some gaelic or manx spelling for 'rabbit'.

this is one of those proverbial 'bubble burst' moments.

I'm feeling a bit peckish....

Frank's Louisiana Hot Sauce is not terribly spicy. We like to combine it with a more potent hot sauce, such as Tabasco, to bring up the heat. You will need to double the ingredients in the blue cheese dressing

Serves 6 to 8
Sauce

4 tablespoons unsalted butter
1/2 cup hot sauce , preferably Frank's Louisiana Hot Sauce
2 tablespoons Tabasco sauce or other hot sauce, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar

Wings

1 - 2 quarts peanut oil (or vegetable oil) for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon table salt
3 tablespoons cornstarch
3 pounds chicken wings (18 wings), cut up (see illustrations below)

Creamy Blue Cheese Dressing and Vegetables

2 1/2 ounces blue cheese , crumbled (about 1/2 cup)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
4 stalks celery , cut into thin sticks
2 medium carrots , peeled and cut into thin slices


1. For the Sauce: Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.

2. For the Wings: Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.

3. For the Creamy Blue Cheese Dressing and Vegetables: Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients (up to carrot and celery sticks). Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 4 days.

4. To Serve: Pour sauce mixture into large bowl, add chicken wings, and toss until wings are uniformly coated. Serve immediately with the carrot and celery sticks and blue cheese dressing on side.

5. To Make Ahead: The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce just before serving.
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tortoise said:

Oh, I loves me some squash. Summer and zucchini for grilling, every winter squash under the sun for roasting. I make a delicious roast butternut squash soup with roasted green chiles. So very simple, and a perfect cold weather soup. Just cut the squash in half, seed them, coat cut side with evoo, salt, aground cumin. Lay them face down in a large shallow baking dish (these days, I line them with that nonstick aluminum foil, for easier cleanup) and pop into a 400 degree oven. Roast until soft, remove and let cool enough to work with. The cut sides get all caramelized and yummy, and the smell is amazing. Scoop out the flesh with a large spoon, transfer to a large stockpot, along with fire roasted green chiles to taste, more salt and cumin. Add your favorite stock and puree until smooth with a hand blender. Go with just enough stock to facilitate pureeing at first, then thin to desired consistency. Adjust seasoning, adding a few dashes of hot sauce to taste. Serve piping hot with the following array of optional garnishes: sour cream, slices of avocado, cilantro, and tortilla chips (I like to use those blue corn ones for this recipe, as it provides a beautiful color contrast).

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Ohhh.....that sounds so good!!! I have to try that, like TONIGHT. I love all varieties of squash. Green chiles? My favorite! Thanks so much for this one.

I'm a newbie and I've been lurking in this thread for the last few days.....finally decided I had to post. Great idea for a thread, Tortoise.

I love to cook and I'll be sharing some of my own recipes, too.

Tinkersquash said:

I just tried this for the first time this evening and it was quite yummy!

Welsh Rarebit

350g (12 oz) cheddar cheese
85 ml (3 fl oz) milk
25 g (1 oz) plain flour
25 g (1 oz) fresh white breadcrumbs
half tablespoon English mustard powder
few shakes Worcestershire sauce
1 egg
1 egg yolk
slices of bread or halved bread rolls to serve

Put the cheese and milk into a pan and slowly melt together. Add the flour, breadcrumbs and mustard and cook for a few minutes until the mixture leaves the sides of the pan. Add the Worcestershire sauce and leave to cool. Once cold, scrape the mix into a food processor. With the machine running, slowly add the egg and theegg yolk. If a processor is not available , then simply beat in by hand. The rarebit mix is now made and is best left to chill for 1 hour before using, or dividing into smaller quantities and freezing.

To cook, pre-heat the broiler to high. Toast the slices of bread on both sides until lightly golden. Mould some of the rarebit with your hands to fit the shape of the toasted bread. Place it on top and then slide it back under the broiler for a few minutes until glazed to a golden brown.

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Oh yum! I made Welsh rarebit years ago to celebrate Hopping Creatures Day (long story, for another day), and I absolutely loved it. Pure decadence, and a DEFINITE foodgasm.

Thanks, Tinks!

Okay, my stomach is seriously growling after reading the last few posts, so it's high time for lunch.

MORE FOODGASMS! MORE! OH GOD YES MORE!

Olivianna said:

stranj. i always though 'rarebit' was some gaelic or manx spelling for 'rabbit'.

this is one of those proverbial 'bubble burst' moments.

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I did too, but that's because of a Bugs Bunny cartoon I watched when younger On a side note, there is a dish here in Denmark called "Forlorn Hare" which I am not brave enough to try yet, because it just sounds so terribly sad.

Tinkersquash said:

I did too, but that's because of a Bugs Bunny cartoon I watched when younger On a side note, there is a dish here in Denmark called "Forlorn Hare" which I am not brave enough to try yet, because it just sounds so terribly sad.

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does it really mean what we think it means, or does 'forlorn' in danish actually mean 'grilled'-- and 'hare', 'tofu'?

Wherein 'Bugs Bunny' is also a pseudonym for Alice Waters.

Olivianna said:

does it really mean what we think it means, or does 'forlorn' in danish actually mean 'grilled'-- and 'hare', 'tofu'?

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Forlorn means "artificial" and hare, the same in English. It looks a lot like meatloaf. I'll have to try and find out if it was originally made with minced hare.

On a side note, stores are already beginning to stock up on duck and duck breasts in preparation for Morten's Aften (Morten's Night) which falls on November 11th every year. I love duck, so it was a few years before I wondered why it was that Danes eat duck on that date. The short story is that a priest by the name of Morten was fleeing the church before he was forcibly put in the position of being a Bishop. He hid amongst a flock of geese and when the baddies showed up looking for him, the geese honked like crazy and gave him away. After he became a Bishop, one of his first "moves" was to "punish" geese by having them for dinner once a year, on the date that he was captured. In my opinion, this sort of revenge tastes best with baked apples and prunes.

tortoise said:

Yum. Describe your ideal sardine sandwich, please.

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it's a simple one from my childhood. boneless sardines on pumpernickel bread with ample cream cheese and sliced yellow onions.

I am hearing a lot of cream cheese talk in regards to sardines. I can feel my mind opening.

Oooh.

Cream cheese.

Foodgasm Tourettes:

I FUCKING LOVE CRAB RANGOON!

Okay.

Fagin said:

I'm desirous of sausage and shrimp jambalaya.

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I make some of the best and should have my own cooking show based soley on cajun dishes.

a said:

rosco, ever haver sardine sandwiches? i used to love those.

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I have et them on occasion, but usually just out of the can over the sink. I like the expensive ones in red wrap with the profile of the king of norway on them.

Here, baby. Mama loves you.

http://www.canneryrow.org/Reunion_Photos_2005/king_oscar_redcan.jpg